Overripe Eggplant Safe To Eat Recipes

SPICED EGGPLANT INDIAN STYLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Half eggplant(s) and bake for 20 minutes, or until tender. Using a potato masher or pastry blender, crush eggplant.
• Heat clarified butter in a medium skillet over medium heat; saute onions until translucent. Stir in tomatoes and eggplant; cook, stirring, until liquid evaporated. Remove from heat and sprinkle with coriander.

EGGPLANT PARMESAN

Steps:

• Preheat oven to 350 degrees.
• Peel eggplant and slice into 1/4-inch thick rounds.
• Whisk together egg and 1 tbsp water in a shallow dish and set aside. Then fill a separate shallow dish with Italian breadcrumbs and set aside.
• Fill a large baking sheet with about 1/4-inch of vegetable oil, or approximately 2 tbsp.
• Working one at a time, coat a slice of eggplant in the egg wash, then transfer to breadcrumbs. Coat evenly with breadcrumbs, gently shake off any excess, and then place eggplant slice on the baking sheet.
• Continue until all eggplant slices are coated, then bake for 20 minutes, flipping halfway through.
• While the eggplant is in the oven, make the tomato sauce. First, heat olive oil in a saucepan over medium heat until shimmering, about 1 minute.
• Add minced garlic and chopped onion and cook until fragrant, about 30 seconds to 1 minute, stirring frequently.
• Add crushed tomatoes, tomato paste, and water and stir to combine. Then stir in parmesan cheese, garlic powder, onion powder, parsley, basil, oregano, and crushed red pepper flakes.
• Bring sauce to a gentle boil, stirring occasionally, then reduce heat and simmer for about 10-15 minutes. Keep warm until the eggplant is ready.
• Spread a layer of tomato sauce in the bottom of a 9x13 baking dish.
• Lay cooked eggplant slices down in the dish, then coat with another layer of tomato sauce.
• Top with a sprinkle of shredded mozzarella cheese (about 1 cup).
• Add another layer of eggplant slices, then layer with tomato sauce again.
• Top with another layer of shredded mozzarella cheese (about 1 cup).
• Bake at 350 degrees for 20 minutes. Serve immediately with an optional side of spaghetti.

LEBANESE EGGPANT SALAD

Steps:

• Prick eggplant with a small knife several times then bake in a 350-degree oven until tender, about 30 minutes.
• When eggplant is done cooking, peel then cut it into cubes. Place in a large bowl with all remaining ingredients. Toss well and add more salt or pepper to taste.